Follow these steps for perfect results
Spinach Leaves (Palak)
finely chopped
Arhar dal (Split Toor Dal)
soaked
Onion
finely chopped
Garlic
finely chopped
Fresh Red chillies
chopped
Salt
to taste
Red Chilli powder
Sunflower Oil
Cumin seeds (Jeera)
Wash and finely chop the spinach.
Cook toor dal with half cup of water until half cooked and not mushy.
Heat a wok/kadhai and add oil.
Add cumin seeds, red chillies and garlic cloves and let them splutter.
Add chopped onion and stir for a while.
Add spinach and red chilli powder and stir well.
Add salt and stir again for 5 to 6 minutes until spinach gets cooked.
Add the cooked toor dal and stir well for 5 minutes.
Add red chilli powder and stir well for a few minutes.
Serve hot with steamed rice, phulka or whole wheat lachha paratha.
Expert advice for the best results
Adjust the amount of red chilli powder to your spice preference.
Do not overcook the dal, it should retain its shape.
Everything you need to know before you start
15 mins
Can be made a day ahead.
Garnish with a sprig of cilantro and a dollop of ghee.
Serve hot with roti or rice.
Pair with a side of yogurt or raita.
Pairs well with the spice.
Discover the story behind this recipe
A staple in Andhra cuisine, known for its spicy and flavorful dishes.
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